Curried Chicken Pockets

• 1 tablespoon vegetable oil, plus more for brushing
• 1 shallot, finely chopped
• 3/4 teaspoon curry powder
• 1/2 teaspoon grated peeled ginger
• 1 clove garlic, grated
• 1 cup shredded rotisserie chicken (skin removed)
• 1/4 cup frozen peas, thawed
• 1/4 cup plain low-fat yogurt
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon fresh lime juice
• Kosher salt
• All-purpose flour, for dusting
• 1 11 -ounce tube refrigerated French bread dough
• 1 large egg

1. Heat the vegetable oil in a medium skillet over medium heat.
2. Add the shallot, curry powder, ginger and garlic and cook until the shallot is slightly softened, about 2 minutes.
3. Stir in the chicken.
4. Remove from the heat and stir in the peas, yogurt, cilantro, lime juice and salt to taste; let the mixture cool completely.
5. Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil.
6. On a floured surface, roll out the dough and fill the dinner pockets.
7. Step-by-step directions.
8. Place the pockets seam-side down on the prepared baking sheet.
9. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
10. Photograph by Andrew Purcell

vegetable oil, shallot, curry powder, ginger, clove garlic, rotisserie chicken, frozen peas, yogurt, fresh cilantro, lime juice, kosher salt, flour, bread, egg

Taken from www.foodnetwork.com/recipes/food-network-kitchens/curried-chicken-pockets-recipe.html (may not work)